If you’re looking for a dessert that feels like a big warm hug in cake form, this Raspberry Chocolate Poke Cake Recipe is exactly what you need. The rich chocolate cake is perfectly moist thanks to the magic of poking holes and pouring a luscious chocolate and condensed milk mixture over it. Then, a delightful raspberry cream topping brings a fresh, tangy burst that balances the sweetness. Whether you’re making it for a party or just because you deserve a treat, this cake never fails to impress and satisfy.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a showstopper dessert. Each component is carefully chosen to ensure the perfect balance of flavor, texture, and color that makes the Raspberry Chocolate Poke Cake Recipe so irresistible.
- All-purpose flour: The foundation for the cake’s tender crumb.
- Sugar: Sweetens and helps create that moist texture.
- Unsweetened cocoa powder: Gives the cake that deep, rich chocolate flavor.
- Baking soda: Leavens the cake to keep it light and fluffy.
- Salt: Enhances all the other flavors in the cake.
- Large eggs: Bind ingredients and add structure.
- Milk: Keeps the cake moist and tender.
- Oil: Adds richness and moisture that lasts.
- Vanilla extract: Adds warmth and depth to the chocolate base.
- Hot water: Activates the cocoa powder for a more intense chocolate taste.
- Sweetened condensed milk: Pours over the cake to soak into holes and add creamy sweetness.
- Semi-sweet chocolate chips: Melted with condensed milk to create the perfect chocolate sauce.
- Raspberries (fresh or frozen): Pureed for a tart and fresh cream topping.
- Unflavored powdered gelatin: Stabilizes the raspberry whipped cream so it holds stiff peaks.
- Cold water: Used to dissolve the gelatin for incorporation.
- Heavy whipping cream: Whipped for that luxurious, airy texture in the raspberry topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
- Fresh raspberries and mini chocolate chips: For garnish and an extra burst of flavor and texture.
How to Make Raspberry Chocolate Poke Cake Recipe
Step 1: Prepare and Mix the Cake Batter
First things first, preheat your oven and grease your baking pan. Then, in a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed to give the cake that perfect crumb.
Step 2: Combine Wet Ingredients for the Batter
Next, add the eggs, milk, oil, and vanilla extract to the dry mix. Stir everything together until smooth. The batter will be thin once you stir in the hot water—don’t worry, this is what keeps the chocolate flavor rich and full-bodied in the finished cake.
Step 3: Bake the Cake
Pour the batter into your prepared pan and bake for about 30 to 35 minutes. You’ll want to keep an eye on it close to the end and use a toothpick to check if it comes out clean, signaling that the cake is baked through and ready for the next step.
Step 4: Poke Holes and Pour the Chocolate Mixture
Once the cake has cooled for about ten minutes, use the handle of a wooden spoon or a skewer to poke holes all over the surface. Then melt the semi-sweet chocolate chips with the sweetened condensed milk in short microwave bursts, stirring until silky smooth. Pour this chocolate sauce evenly over the cake, letting it seep into the holes to create a moist, fudgy layer inside.
Step 5: Make the Raspberry Whipped Cream Topping
While the cake cools completely, blend the raspberries until smooth and strain out the seeds for a silky puree. Soften the powdered gelatin in cold water, then gently heat until dissolved. In a chilled bowl, whip the heavy cream with powdered sugar until you reach soft peaks. Add the raspberry puree and dissolved gelatin, then whip again until stiff peaks form. This creates a light, luscious topping that’s bursting with fresh raspberry flavor.
Step 6: Assemble and Garnish
Spread the raspberry whipped cream over the cooled cake. Finally, dot the top with fresh raspberries and mini chocolate chips for a beautiful and delicious finishing touch that will wow anyone lucky enough to have a slice.
How to Serve Raspberry Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries and mini chocolate chips on top add a pop of color and texture, but you can also sprinkle shaved chocolate or a dusting of cocoa powder. These subtle additions make your cake look stunning and add extra layers of flavor.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream for those who love their desserts indulgent. For a refreshing contrast, a simple fruit salad with berries and mint works wonders.
Creative Ways to Present
Try serving this cake in individual glass jars for an elegant presentation or layering slices with fresh raspberries between each piece for an extra surprise inside. You can even drizzle some raspberry sauce alongside the plate to keep the berry theme going strong.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Chocolate Poke Cake Recipe covered in the refrigerator to keep it moist and fresh. It will stay delicious for up to 3 days, making it perfect for busy schedules or day-after treats.
Freezing
If you want to freeze leftovers, wrap the cake tightly in plastic wrap and aluminum foil to protect it from freezer burn. It freezes well for up to 2 months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
This cake is best enjoyed cold or at room temperature because of the whipped cream topping. Avoid reheating as it will affect the cream’s texture. Instead, simply allow to come to room temperature for 15-20 minutes if desired.
FAQs
Can I use frozen raspberries for the raspberry topping?
Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw them before blending and straining to avoid excess water making the whipped cream too soft.
What can I substitute for the gelatin in the raspberry topping?
If you prefer a vegetarian option, you can use agar-agar instead of gelatin. Just follow the package instructions for dissolving and adding it to your whipped cream mixture.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to use blends that include xanthan gum for the best texture.
How do I know when to stop whisking the raspberry whipped cream?
Whip until you reach stiff peaks—when you lift the whisk, the cream should hold firm, shiny peaks without collapsing. Overwhipping can cause it to become grainy, so keep an eye on it!
Is it okay to make this cake a day ahead?
Definitely! In fact, making the Raspberry Chocolate Poke Cake Recipe a day ahead gives the flavors time to meld wonderfully. Just keep it covered in the fridge until ready to serve.
Final Thoughts
This Raspberry Chocolate Poke Cake Recipe is a dessert that never gets old, perfect for celebrations or quiet evenings when you want a little sweetness in your life. It’s a fantastic way to combine chocolate and fresh fruit into one unforgettable bite. Trust me, once you try making it, it will quickly become one of your favorite recipes to share and enjoy again and again.
Print
Raspberry Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake baked with holes poked throughout, filled with a rich sweetened condensed milk and melted chocolate mixture that soaks in perfectly. Topped with a luscious raspberry gelatin-infused whipped cream and garnished with fresh raspberries and mini chocolate chips, this cake offers a delightful balance of chocolate and tart raspberry flavors that is sure to impress at any gathering.
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup oil
- 2 tsp vanilla extract
- 1 cup hot water
Chocolate Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Raspberry Whipped Cream
- 1 cup raspberries (fresh or frozen)
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
Garnish
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Incorporate Hot Water: Stir in the hot water carefully until fully combined. The batter will be thin, which is expected for a moist cake.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Allow the cake to cool in the pan for about 10 minutes to set slightly.
- Prepare Poke Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake to allow the filling to soak in.
- Melt Chocolate Filling: In a microwave-safe bowl, combine the semi-sweet chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring between each until the mixture is smooth and completely melted.
- Soak Cake with Filling: Pour the melted chocolate and condensed milk mixture evenly over the cake, allowing it to seep into the previously poked holes. Let the cake cool completely.
- Prepare Gelatin: In a small bowl, sprinkle the unflavored powdered gelatin over the cold water and let it bloom for a few minutes.
- Make Raspberry Puree: In a food processor, blend the raspberries until smooth. Strain the puree through a fine mesh to remove seeds.
- Whip Cream: In a chilled mixing bowl, beat the cold heavy whipping cream and powdered sugar until soft peaks form.
- Add Raspberry and Gelatin: Gently fold in the raspberry puree and the bloomed gelatin. Continue to whip the mixture until stiff peaks form.
- Top the Cake: Spread or pipe the raspberry whipped cream evenly over the cooled cake’s surface.
- Garnish and Serve: Decorate the top with fresh raspberries and mini chocolate chips as a finishing touch before serving.
Notes
- Ensure the gelatin is fully dissolved and cooled before mixing into the whipped cream to avoid clumps.
- If fresh raspberries are unavailable, frozen raspberries can be used; thaw and drain excess liquid before pureeing.
- The cake can be made a day ahead; store covered in the refrigerator for best flavor and texture.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips.
